Go Back
+ servings
best caramel pecan Monkey bread recipe
Print Recipe
5 from 2 votes

Caramel Pecan Monkey Bread Recipe

This simple Caramel Pecan Monkey Bread starts with refrigerated biscuits that are tossed in cinnamon sugar and smothered in sticky brown sugar pecan caramel.  It’s ooey gooey, absolutely delicious and easy peasy to throw together for a holiday or any weekend morning.
Prep Time10 mins
Cook Time35 mins
Cooling Time10 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Servings: 12 people
Calories: 202kcal
Author: The Carefree Kitchen


  • 2 16.3-oz. cans Refrigerated Biscuits Pillsbury Grands or similar brand
  • 1 Tablespoon Cinnamon
  • ½ cup Granulated Sugar
  • 6 Tablespoons Butter
  • cup Light Brown Sugar
  • 3 Tablespoons Heavy Whipping Cream
  • ¼ tsp Salt
  • 1 tsp Vanilla Extract
  • 1 cup Pecans coarsely chopped


  • Preheat oven to 350 degrees F.
  • Grease a bundt pan with non-stick cooking spray.
  • In a small bowl, mix together the sugar and cinnamon and set aside.
  • Open and separate the biscuit cans, then cut each biscuit into four pieces. Roll a handful of the cut biscuit pieces into the cinnamon and sugar mixture at a time, making sure to cover all the dough, then transfer to a separate large bowl and continue until all of the biscuit pieces are covered.
  • In a medium saucepan, melt the butter over medium heat. Add the brown sugar, cream, and salt, and bring the mixture to a boil. Continue stirring and cooking at a rapid boil for 1 minute, then remove from the heat and add the vanilla extract and pecans. Stir to combine.
  • Let the butter mixture cool for a minute or so, then pour over the cinnamon sugar coated biscuit pieces in the bowl and gently toss to coat. Once they are evenly coated, spoon them into your prepared bundt pan, making sure they are filled evenly around the pan.
  • Bake in a preheated 350 degree oven for 30-35 minutes (Note: if you use a dark bundt pan, you may need to bake for an extra 5-10 minutes), or until the edges are golden brown and the dough is cooked through.
  • Remove the pan from the oven and let it sit for 10 minutes before inverting it to a large plate or serving platter. Enjoy!


Calories: 202kcal | Carbohydrates: 22g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 105mg | Potassium: 58mg | Fiber: 1g | Sugar: 21g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg